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Panna Cotta

1/2 cup sugar
20 fluid ounces cream
1/2 cup milk
1 teaspoon vanilla
4 teaspoons gelatin
1/2 cup hot water
sliced summer fruit, peaches, nectarines, mangoes, etc

Place the sugar, cream and milk in a medium saucepan. Heat on low
until sugar dissolves (do not allow to boil). Remove from heat and
stir in vanilla. Sprinkle the gelatin over the hot water and whisk
with a fork until it dissolves. Pour into the hot cream and stir
to combine. Strain through a fine sieve into a jug. Pour mixture
into 6 half-cup capacity moulds. If you don't have moulds you can
use tea-cups. Cover loosely with plastic wrap and refrigerate for
several hours or until firm. To unmould, gently ease the mixture
away from the sides of the mould with wet fingers. Dip each mould
into warm water then invert onto a plate. Remove the mould and
serve panna cotta with sliced summer fruit. Keeps 2-3 days. Do
not freeze.

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